Filet Mignon Recipes
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The Definition of Filet Mignon
What IS a filet mignon? A filet mignon is a small, round, very choice cut of beef from the loin. The filet mignon is usually 1 to 2 inches thick and 1 and one half to 3 inches in diameter. It's extremely tender but lacks the flavor of beef with the bone attached.
Wikipedia says in French it is called filet de boeuf. Filet mignon generally refers to pork rather than beef. In English, it is pronounced with a hard emphasis on the second syllable i.e "fil-let".
The tenderloin is located down along the spine of the cow. It is cut into portions before cooking thus being called filet mignon. The fillet is a very tender beef and it is usually the most expensive. High heat is best to cook the fillet whether you roast it, fry it or grill it. It is most likely served with a creamy sauce or red wine. Many recipes call for bacon wrapped around the fillet to keep the meat from drying out when cooking. This lens will feature various fillet mignon recipes including some how-to vids on making the perfect side dish. ENJOY!!
Wikipedia says in French it is called filet de boeuf. Filet mignon generally refers to pork rather than beef. In English, it is pronounced with a hard emphasis on the second syllable i.e "fil-let".
The tenderloin is located down along the spine of the cow. It is cut into portions before cooking thus being called filet mignon. The fillet is a very tender beef and it is usually the most expensive. High heat is best to cook the fillet whether you roast it, fry it or grill it. It is most likely served with a creamy sauce or red wine. Many recipes call for bacon wrapped around the fillet to keep the meat from drying out when cooking. This lens will feature various fillet mignon recipes including some how-to vids on making the perfect side dish. ENJOY!!
Filet Mignon Recipes on Amazon
Great Side Dishes
The Chef Is in the House
Filet Mignon Recipes
- Filet Mignon with Rich Balsamic Glaze
- "This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes."
- Blue Cheese Crusted Filet Mignon with Port Wine Sauce
- "Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time."
- Filet Mignon and Balsamic Strawberries
- "Also great for barbecues! The succulent meat together with this summer fruit complement each other surprising well! A great idea for something new. Serve steaks over mashed potatoes."
- Filet Mignons With Pepper Cream Sauce
- "These luscious steaks' peppery bite is tamed with a velvety cream sauce."
- Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
- "Delicious Filet Mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe."
- Stuffed Filet Mignon
- Stuffed Filet Mignon
- Flaming Filet Mignon with Chive Butter
- Flaming Filet Mignon with Chive Butter
- Filet Mignon with Blackberries
- Filet Mignon with Blackberries
- FILET MIGNON WITH DANISH HERB AND BLEU CHEESE SAUCE
- FILET MIGNON WITH DANISH HERB AND BLEU
CHEESE SAUCE - FILET MIGNON WITH COGNAC CREAM SAUCE
- FILET MIGNON WITH COGNAC CREAM SAUCE
- FILET MIGNON SAUCE MADEIRA
- FILET MIGNON SAUCE MADEIRA
- FILET MIGNON IN BORDEAUX WINE SAUCE
- FILET MIGNON IN BORDEAUX WINE SAUCE
- FILET MIGNON AU POIVRE
- FILET MIGNON AU POIVRE
- Celebration Filet Mignon
- Celebration Filet Mignon
- Filet Mignon with Bearnaise Sauce
- Filet Mignon with Bearnaise Sauce
- Bacon Wrapped Filet Mignons
- Bacon Wrapped Filet Mignons
- Poor Boy Filet Mignon
- Poor Boy Filet Mignon
- Mock Filet Mignon
- Mock Filet Mignon
- Hamburger Filet Mignon
- Hamburger Filet Mignon
- Filet Mignon with Stroganov Sauce
- Filet Mignon with Stroganov Sauce
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BellParc
Jun 10, 2011 @ 8:42 pm | delete
- Fillet mignon; delicious cut of beef. I personally prefer to cook steak by itself, enhance the beautiful, natural flavours; a steak purist you could say!
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Jerrad28
May 18, 2011 @ 8:34 pm | delete
- I love filet mignon, I've never thought about cooking it any other way though... Thanks for the ideas :)
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